Deadbeat Daiquiri

Name: Deadbeat Daiquiri
Ingredients: 2 ounces Caña Brava 7-year-old grand reserve añeja rum; 1/2 ounce maraschino liqueur; 1/4 ounce Rhum Clément Mahina Coco liqueur; 4 whole lychee nuts, shelled (drained if canned); 1 ounce lime juice, freshly squeezed; 1/2 ounce simple syrup; 1 dash Fee Brothers Aztec chocolate bitters; Garnish: edible orchid; Garnish: pineapple wedge

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Ingredients

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2 ounces Caña Brava 7-year-old grand reserve añeja rum1/2 ounce maraschino liqueur1/4 ounce Rhum Clément Mahina Coco liqueur4 whole lychee nuts, shelled (drained if canned)1 ounce lime juice, freshly squeezed1/2 ounce simple syrup1 dash Fee Brothers Aztec chocolate bittersGarnish: edible orchidGarnish: pineapple wedge

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Instructions

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Blend all of the ingredients in a blender with 1.5 cups crushed ice for up to 20 seconds until frappéd. Pour, unstrained, into a Pearl Diver glass. Garnish with an edible orchid and a pineapple wedge.

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